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Sweet Potato Tacos

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 3 hours
Cook Time 25 minutes
Servings 4

Ingredients

  • 4 large tortillas or 8 small tortillas
  • 1 large sweet potato cubed
  • 1 red onion halved and thinly sliced
  • 14- oz. can of red kidney beans rinsed and drained
  • 1 avocado
  • 1 lime juiced
  • 1 garlic clove
  • ½ cup sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ cup water
  • ½ cup apple cider vinegar
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ½ cup fresh parsley chopped
  • Sea salt and black pepper to taste

Instructions

  • Preheat oven to 400° F and line a baking sheet with parchment.
  • Toss cubed sweet potatoes with olive oil, cumin, salt, and pepper in a bowl. Arrange evenly on the baking sheet and roast for 20 to 25 minutes.
  • While the sweet potatoes are baking, simmer water, vinegar, salt, and sugar in a saucepan. Place red onions in a glass jar and pour in the vinegar mixture. Let cool and then refrigerate.
  • Blend avocado, sour cream, garlic, and lime juice until smooth.
  • Assemble tacos by spreading the avocado sauce over the tortilla and then topping with sweet potatoes, red beans, pickled onions, and parsley. Enjoy!